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Salsa Chicken Skillet
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1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons canola oil
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream
In a large skillet, saute chicken in oil until no longer pink; drain and set
aside. Coat skillet with cooking spray. Saute mushrooms, green pepper, onion,
celery, corn and garlic for 6-8 minutes or until vegetables are tender. Add salsa
and reserved chicken; heat through. Serve over rice. Top with cheese and sour
cream.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |